How to make
Beat the milk, flour, salt and eggs. Add some chopped parsley and stir.
Heat a pancake pan and lightly grease it. Pour a full ladle of the pancake mixture and spread it out evenly with swirling movements.
When the edges are browned, flip it. Leave it to cook on that side as well. Do this, until you run out of pancake mix.
Spread the cooled pancakes with Philadelphia. Put ham on one half and salmon on the rest.
Roll each pancake into a tight roll. With cling film, wrap each roll like candy.
Refrigerate the savory pancakes for 2-3 hours.
The pancakes with savory salmon filling are very tasty.
